Hey this was great. Thanks a lot for the guide. I just got a press pot and I am tryng to master the art of making a great cup of coffee! The photos were great. Thanks ! i am going to go right ahead and try making a pot of coffee

I just bought my first press pot, and, while this article was helpful, I'm still encountering a problem. Immediately after pouring my coffee, it tastes wonderful, and has almost no bitterness. I find, though, that it gets more and more bitter as I drink it. I think it's probably because I use a blade grinder (I'm in college, so don't have money to buy a burr grinder), and so get a lot of sludge in the bottom of my cup. I think that I'm going to try to get a mesh sieve like some other commentors have mentioned and see if that helps. Can anyone relate to this problem or give me some advice?

Wow! I give you a bow of tremendous respect for what you wrote about choosing the right coffee grinder for a press. I am a firm believer in the mentality that the coarser you grind the more consistent the grind should be. (The less forgiving the inconsistencies are). Ive spoken to scores of people about grind consistency for a French press and most people(who probably got lucky once or twice with a crappy grinder..if thats even possible) tell me...grind it coarser than salt, or blade grinders are fine for french press's, or as long as you have a burr grinder you are good. I ask "what kind of salt, kosher salt? sea salt? table salt?" and they shrug because they probably dont even brew presses that much. Honestly the best cup of coffee I had from a press came from an individual in Pittsburgh who owned a shop called Espresso a Mano. He used a high quality, consistent commercial grinder for his individual presses. The results were amazing. I cannot stand shops that have very nice espresso grinders and crappy whirly grinders for presses.

But I am so happy to see someone who can be honest about how much powder is produced from even mid-level burr grinders. In my opinion if someone advocates a terrible, inconsistent grinder they are unscientific, or just have zero sense of taste or both.

I can't thank you enough for going the extra step that 90 percent or more of websites on coffee fail to address.

Wow, what a breakthrough. Thanks so much for this article - my brother in-law bought me a Bodum press pot for Christmas, and I've been waiting for the right moment to test drive it, both in both the time and psychological domains - with your excellent article, a bit of patience, and some really really good coffee (Kiamabara from Ritual in SF, also from BIL), I've taken 'er for a spin, and it's quite a revelation. Part of the juju is the manual engagement required to complete the experience - you sort of have to earn the first reallyreally great cup out of it - but once you do, you're done for. And as I sit triumphant with my smooth, flavorful, downright pretty cup (like I'm doing right now), I reflect on how the "automatic-everything" monster of our current age simply won't get you this cup - you've got to roll up your sleeves and get to work (or pay someone to).

This is nothing less than a 5 minute artisan experience, where you get to drink your painting - I'm getting it! Thanks again, couldn't have done it without the great step-by-step instructions here (including the pictures).

The only thing I'd add is an extra paragraph or two on properly CLEANING the bugger after you've finished - I've found no help aids anywhere on THAT, even though it seems just as critical to your next pot, and in my current fumblings, it's the hardest part (and the most work). And I'm afraid if I I don't get it right, I'll stain or adversedly flavor the filter bits for the next go-round.

The very best coffee is made with fresh whole coffee beans, freshly ground and mixed with boiling water in a French Coffee Press. The most important component is the quality of the coffee beans. The first step is to boil water in the kettle. While waiting for the water to boil, get out your French coffee press, and remove the plunger. Also get out your electric coffee bean grinder. Fill the coffee grinder with whole beans, replace the lid, and turn on the grinder. After 30 seconds or so, the beans will be fully ground into small particles. Dump these small particles into the large glass beaker called a French Coffee Press.

A whistling kettle is recommended since it will alert you when the water comes to a full boil. Once boiling, the water is now ready to pour into the French coffee press. Be careful as you fill the glass beaker about ¾ full, because the water is scalding hot.

Stir once and let the coffee sit for a variable length of time depending on your taste and experience. I usually give it 30-60 seconds and then push down on the plunger which then pushes the coffee grounds down to the bottom of the glass beaker. Others suggest giving it 3-4 minutes before using the plunger.

sidthecatSenior MemberJoined: 27 May 2010Posts: 65Location: L.A.Expertise: I like coffee

Espresso: Francis! Francis! X5Grinder: Ask again Later

Posted Wed Jun 2, 2010, 9:11pm Subject: Re: How to Use a Press Pot

I'd like to say a word for the Freiling stainless steel press pot. I had a succession of very nice glass ones and managed to break every one of them, at which point I sent for the Freiling.It's not only shatterproof, but its finer-than-average mesh makes for a perfectly wonderful cup of coffee.

The only thing I'd add is an extra paragraph or two on properly CLEANING the bugger after you've finished - I've found no help aids anywhere on THAT, even though it seems just as critical to your next pot, and in my current fumblings, it's the hardest part (and the most work). And I'm afraid if I I don't get it right, I'll stain or adversedly flavor the filter bits for the next go-round.

Most Bodum (and other) pots have a plunger/filter setup that unscrews so the gauze filter, plate, coiled spring etc come apart. Dump them all in the dishwasher - the glass jug too if it's the type that comes out of the holder easily (some can be a bit tight especially the ones in metal holders).

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